At harvest all fruit was hand picked.
The fruit was then assigned to open vat fermenters, vat one consisted of 25 % whole bunches and 75 % destemmed whole berries and the other vat consisted of 100 % destemmed whole berries. During the wild yeast fermentation a practice known as Delestage was implemented twice daily. Whereby the juice was separated from the skins and placed into an empty vessel for a period of four hours then returned back to the skins. Although very time consuming it is beneficial in softening tannins and improving the extraction of colour from skins.
Post ferment the wine was left on skins and under a blanket of inert gas for 30 days.
Wines were then pressed into a combination of large 3000 litre barrels along with a series of barriques and hogs heads.
Bottled by gravity with no fining nor filtration.
A wine with notes of violet, rose, and an ash like earthiness with balanced tannins.